In small bowl, dissolve coffee granules in vanilla. In large bowl,
beat butter with sugar until fluffy. Beat in coffee mixture. In
separate bowl, whisk together flour, cinnamon and salt; pour over
batter and stir until blended. Divide in half; shape each into disc.
Wrap in plastic wrap and refrigerate for 1 hour or until firm. (Make
ahead: Refrigerate for up to 24 hours.)

FILLING: In small saucepan, heat chocolate,
condensed milk and vanilla over low heat until chocolate is melted;
let cool for 5 minutes.

Between sheets of parchment paper, roll out each disc into 14- x 6-
inch rectangle. Spread half of the filling lengthwise over half of
each, leaving 1/2-inch border uncovered around filling. Fold
uncovered dough over filling, pressing edges to seal. Place each
paper and dough on rimless baking sheet. Refrigerate sheets for 30
minutes.

Bake in top and bottom thirds of 325ºF oven,
rotating and switching pans halfway through for 30 to 35 minutes or
until bottom is golden. Let cool on pans on racks.

TOPPING: Cut each rectangle crosswise into
1/2-inch bars. Drizzle melted chocolate over top. (Make - ahead:
Store in airtight container for up to 5 days or freeze for up to 2
weeks.)